Fleur de Lolly: Plain or ‘dressed up,’ deviled eggs a picnic staple

Laura Tolbert More Content Now

Thursday

May 2, 2019 at 12:35 PMMay 2, 2019 at 12:35 PM

To celebrate National Egg Month and the arrival of picnic season, let’s make a variety of stuffed eggs. Whether you call them deviled eggs or stuffed eggs, these are a staple for potluck meals, picnics and cookouts. They also can be “dressed up” to serve as a unique appetizer for luncheons or parties.Always remember to boil an extra egg when you prepare deviled eggs. The plated eggs should have an ample amount of filling. There are few things as sad as skimpy deviled eggs on a gorgeous egg plate. Finely chop the extra egg white in your filling. Your diners will never know they are enjoying that little “extra” in their deviled eggs.But first, you’ll need to boil the eggs. My favorite method is to place the eggs in a large saucepan, cover them with water and then bring the water to a boil. Then let the eggs sit off the heat for about 10 minutes in the hot water. This way, the whites are firm but still tender, and the yolks are set but still creamy. When the time is up, use a slotted spoon and transfer the eggs to a large bowl with ice cold water for a few minutes. When cool enough to handle, peel the eggs.When cooled, you’ll follow this step for each recipe below: Carefully peel the eggs and slice lengthwise. Remove the yolks and place them in a small bowl. Using a fork, mash together the yolks and the finely chopped white from one of the boiled eggs. Place the remaining halved egg whites on the egg plate.

DEVILED EGGS WITH WHOLE GRAIN DIJON MUSTARD AND CAPERS

• 7 large hard-boiled eggs• 1 to 2 tablespoons mayonnaise• 1 1/2 teaspoons whole grain Dijon mustard• Dash of salt• A grind or two of black pepper• 2 teaspoons capers, drainedFollow directions above for preparing egg yolks and whites.Stir 1 tablespoon mayo, mustard, seasoning and capers into the mashed egg yolks and whites. Add additional mayonnaise if needed. When filling is well combined, using two teaspoons, carefully fill the egg whites. Refrigerate until ready to serve.Whether to use sweet or dill relish is a personal choice. Feel free to use whichever you like.

SPRINGTIME PICNIC SWEET PICKLE RELISH DEVILED EGGS

• 7 large hard-boiled eggs• 1 to 2 tablespoons mayonnaise• 1 1/2 teaspoons yellow mustard• Dash of salt• a grind or two of black pepper• 1 tablespoon sweet (or dill) pickle relish• Paprika or chopped chives for garnishingFollow directions above for preparing egg yolks and whites.Stir 1 tablespoon mayo, mustard, seasoning and relish into the mashed yolks and reserved whites. Add an additional tablespoon of mayonnaise if needed.When filling is well combined, using a teaspoon, carefully fill the egg whites. Garnish with either paprika or chopped chives. Refrigerate until ready to serve.

CREOLE DEVILED EGGS

This is a unique recipe for deviled eggs for the next potluck or cookout. The spiciness of the Creole mustard, the hot sauce in the filling and the sprinkling of Creole seasoning on top as a garnish provide a great burst of flavor.• 7 large hard-boiled eggs• 2 tablespoons mayonnaise• 2 to 3 teaspoons Creole mustard• 1 tablespoon dill (or sweet) pickle relish• 1 to 2 drops of your favorite hot sauce• Creole seasoningFollow directions above for preparing egg yolks and whites.Add mayonnaise, mustard and pickle relish. Stir to combine and taste and adjust seasonings if needed.Gently fill the whites piling the filling high. Lightly sprinkle the tops of the eggs with Creole seasoning. Refrigerate until ready to serve.For an elegant presentation, top each deviled egg half with a small boiled, peeled shrimp before garnishing with the Creole seasoning.

—Laura Tolbert, also known as Fleur de Lolly, has been sharing recipes, table decor ideas and advice for fellow foodies and novices on her blog, fleurdelolly.blogspot.com for more than eight years. She won the Duke Mayonnaise 100th Anniversary nationwide recipe contest for her Alabama White BBQ Sauce. You can contact her at facebook.com/fleurde.lolly.5, on Instagram and fleurdelolly@yahoo.com.

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